This is my recipe for stuffed peppers in slow cooker. They are perfect to take pot luck or a simple dinner idea. I like to serve with mashed potatoes, but they do a good meal that does not require any side.
Cooked peppers can be stored in the refrigerator for about 1-2 days. After that, they begin to get today. If you need to store longer, then it would be best for freezing. I've never frozen, so I do not know if it would still be good after thawing.
Ingredients :
- 6 Great Peppers (red, green, yellow or orange)
- 1 package of lean ground meat (a mixture of minced pork, if you prefer)
- 1/2 onion, finely chopped (chives alternative, if you prefer)
- 5 cloves garlic, minced (garlic powder works too)
- 1/2 cup rice (white rice deleted)
- 1 can of tomato sauce (sauce of your choice - I used flavored mushroom sauce)
- Seasonings (I used tarragon, parsley and garlic)
Other items needed :
- Crock Pot
- Two pans
- Casserole with lid
- Mixing Bowl
- Mixing spoon with
- Measuring cup
Method :
Brown ground beef in a skillet. It usually takes about 5-10 minutes, depending on whether the preheated mold. It is important to brown the meat, but do not burn. In another pan, saute garlic and onion until tender. Onions and garlic should be slightly brown. Wash the rice thoroughly. In a saucepan, add 1 cup water and 1/2 cup of rice. Boil the rice for about 15 minutes. Once everything is ready to go, combine the ground beef, garlic, onion and rice in a large bowl. Add the tomato sauce mixture. Add seasonings and mix. 6 Wash peppers, remove tops and seeds. I like to use a combination of red and green peppers. For best results, use larger peppers you can buy on the market or supermarket. Fill in all the peppers with the mixture. Place remaining mixture in bottom of slow cooker and peppers on top. Add 1/2 cup of water to the slow cooker. This prevents moisture from peppers. Simmer for 3 hours. When you are finished, sprinkle with pepper and tarragon enjoy! Serve with sour cream and bread, if desired.
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